I made this out of the blue over the weekend after we had our typical green smoothie breakfast (more on this later) and spent some time walking around junk stores trying to find crap for our place while I simultaneously ate all the M&Ms I had in my purse. Continue reading
Last weekend, we bought a basil plant. Continue reading
My cooking generally turns out fine, nothing mind-blowing. Just pretty good for a regular day. BUT this ham soup turned out AMAZING, there’s no getting around it. I used the remains of a honey/sugar-glazed ham from Thanksgiving, and it was the best use of leftovers, like, ever. I advise making as much of this amazing soup as possible because it goes really fast. I ended up making it twice because it was so good and nobody got enough. Plus, it isn’t often one has a ham lying around just clamoring to be used. Continue reading
Dungeness crab season recently started, so there was no better idea than for the Potrero crew to get together for a meal of crab, garlic noodles and other PPQ-inspired dishes — and some other delights (like bacon-wrapped mochi) — on a day that started out quite blustery and ended up being quite nice (and us gleefully drenched in champagne). To help the cause, S and I brought the sides of greens (Asian green beans and kale chips) and a giant bottle of this year’s Anchor Steam Christmas and New Year’s Ale.
After yesterday’s meal, there was a lot of yellow rice left, but nothing else left-over to go with it. So, I decided to make my own version of Versailles‘ “#6 Famoso Pollo Versailles” (Famous Garlic Chicken).
Nagi hosted a Cuban-style meal, complete with the Versailles-inspired “Famous Garlic Chicken” and roast pork, so I added a small contribution by making the accompanying rice. To go along with the theme, I had no choice but to make the rice that I always see served at Cuban restaurants – it’s usually a vibrant yellow-orange color and slightly piquant in taste. The color comes from the annatto seeds, which are produced by Achiote trees, native to the tropical Americas. The flavor reflects the annatto, which I didn’t have on hand, along with a few other spices. Luckily, I found annatto in both ground (which I opted for) and seed form nearby (Whole Foods saves the day again).
SOC made and enjoyed this drink at CH’s recent President’s Day Party, and I just had it tonight at a Sōsh open bar event and thought it was the best drink there (as did Superman and my brother from another mother), compared to such drinks as an Old Fashioned, Bellini and Manhattan. The French 75 is basically gin, sugar and lemon juice, topped off with some champagne or sparkling wine. It sounds simple enough, but as with all drinks, the art is in the proportions.